Cauliflower In Tomato Sauce

Name: Cauliflower In Tomato Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2 servings
Ingredients: 1 small onion; 2 large garlic cloves; 2 tablespoons olive oil; ¼ – ½ teaspoon red chili flakes; 1 teaspoon dried oregano; 1 teaspoon dried thyme; ¼ teaspoon dried rosemary; 1 can chopped tomatoes; ½ cup vegetable stock; 1 teaspoon sugar; 1 lb cauliflower; ½ cup heavy cream; 1 teaspoon lemon juice; 1 small bunch of parsley; fine sea salt and freshly ground black pepper

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4.5

84 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
2 servings
Calories
422 kcal
Cuisine
Romanian, Vegan

Cauliflower In Tomato Sauce

Freya Patterson

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Cauliflower in tomato sauce is a healthy and utterly delicious vegetarian or vegan cauliflower stew recipe.

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Ingredients

Servings

1 small onion
2 large garlic cloves
2 tablespoons olive oil
¼ – ½ teaspoon red chili flakes to taste
1 teaspoon dried oregano
1 teaspoon dried thyme
¼ teaspoon dried rosemary
1 can chopped tomatoes 400 g/ 14 oz
½ cup vegetable stock 125 ml
1 teaspoon sugar
1 lb cauliflower 450 g
½ cup heavy cream 125 ml, Note
1 teaspoon lemon juice
1 small bunch of parsley
fine sea salt and freshly ground black pepper

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Instructions

Saute: Heat the oil in a larger saucepan. Chop the onions and the garlic cloves very finely. Cook them on medium-low heat, stirring often, for about 3-4 minutes or until the onions are translucent.1 small onion + 2 large garlic cloves + 2 tablespoons olive oil
Add spices: Add the red chili flakes, dried oregano, thyme, and rosemary. Stir well for about 30 seconds.¼ – ½ teaspoon red chili flakes + 1 teaspoon dried oregano + 1 teaspoon dried thyme + ¼ teaspoon dried rosemary
Add the canned tomatoes and their juices, vegetable stock, and sugar.1 can chopped tomatoes + ½ cup vegetable stock + 1 teaspoon sugar
Simmer tomato sauce: Bring to a boil, turn the heat down, and cover the pan, leaving a small crack open. Simmer the tomato sauce for about 20 minutes, stirring occasionally. The sauce should thicken very slightly.
Add cauliflower: In the meantime, clean the cauliflower and divide it into small florets. Chop the stem into small cubes. Add the cauliflower and the cream to the pan, bring to a simmer, and continue simmering on low heat until the cauliflower is tender but not mushy. Stir occasionally.1 lb cauliflower/ 450 g
Cooking time: This will take between 10 and 15 minutes, depending on how small the florets are and how tender you like them. They should definitely retain a good bite and not become mushy.
Adjust the taste with lemon juice, salt, pepper, and one extra pinch of sugar if necessary. If the sauce is too thick, you can loosen it with 2 tablespoons extra cream or even water.½ cup heavy cream/ 125 ml + 1 teaspoon lemon juice + fine sea salt and freshly ground black pepper
Serve: Chop the parsley and add it to the cauliflower tomato stew. Serve with mashed or boiled potatoes.1 small bunch of parsley

Notes

Vegan option: You can use heavy cream (dairy) or go vegan and use soy cream or coconut milk; all three options taste great.

Nutrition Information

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Serving 1/2 dish Calories 422kcal (21%) Carbohydrates 28g (9%) Protein 9g (18%) Fat 33g (51%) Saturated Fat 14g (70%) Polyunsaturated Fat 18g Trans Fat 1g Cholesterol 57mg (19%) Sodium 1031mg (43%) Fiber 9g (36%) Sugar 16g (32%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 422 kcal

% Daily Value*

Serving	1/2 dish
Calories	422kcal	21%
Carbohydrates	28g	9%
Protein	9g	18%
Fat	33g	51%
Saturated Fat	14g	70%
Polyunsaturated Fat	18g	106%
Trans Fat	1g	50%
Cholesterol	57mg	19%
Sodium	1031mg	43%
Fiber	9g	36%
Sugar	16g	32%